Dakjuk (Korean Chicken Porridge)

🛒 Ingredients

• Chicken breast, boneless, skinless 80 g · 132 kcal
• Short-grain white rice, dry 40 g · 144 kcal
• Water 400 g · 0 kcal
• Garlic, minced 4 g · 5 kcal
• Ginger, grated 4 g · 3 kcal
• Green onion, chopped 8 g · 2 kcal
• Sesame oil 4 g · 36 kcal

👨‍🍳 Instructions

1. Rinse the short-grain rice thoroughly and soak it in water for at least 30 minutes, then drain.
2. In a pot, add the chicken breast, water, minced garlic, and grated ginger. Bring to a boil, then reduce heat and simmer for 20 minutes until the chicken is cooked through.
3. Remove the chicken from the pot, shred it using two forks, and set aside. Strain the broth through a fine-mesh sieve into a clean pot to remove any solids.
4. Add the soaked and drained rice to the strained broth. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 30-35 minutes until the rice breaks down and forms a thick, creamy porridge.
5. Stir in the shredded chicken and season the dakjuk with salt to taste. Cook for another 5 minutes to allow flavors to meld.
6. Serve the dakjuk hot, garnished with chopped green onions and a drizzle of sesame oil.